Buttermilk Biscuits

I needed a good buttermilk biscuit to go with the chicken strips so I turned to my trusty Everyday Food again. This recipe was in the Nov. 2007 issue and is SO DELICIOUS! If you love biscuits like I do, you will love these, if you are like my hubby and don't, you'll still love these. They are very easy so grab your buttermilk and biscuit cutter and make a batch tonight.

*4 c. all-purpose flour, plus more for rolling
*2 TBSP. baking powder
*1 tsp. baking soda
*2 TBSP. sugar
*2 tsp. salt
*1 c. unsalted butter, cold, cut into bits; plus 4 TBSP. melted
*1 1/2 c. low-fat buttermilk

Preheat oven to 450. In a food processor, pulse flour, baking powder and soda, sugar and salt to combine. Add cold butter pieces, and pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. (This was about 12 quick pulses for me.) Add buttermilk; pulse just until dough is moistened (5 pulses for me).
Turn dough onto a lightly floured work surface' knead just to combine, but DO NOT OVERWORK. Roll with a floured rolling pin (grab that ruler) to a 3/4-inch thickness. Cut out rounds with a 2-inch biscuit cutter.
Transfer to a baking sheet lined with parchment. (Re-roll scraps only once). Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12-15 minutes. Serve warm with more butter and some honey and you'll be very happy.
The recipe says you can freeze these. After brushing with butter put in the freezer until solid, then place in a resealable plastic bag. Store in the freezer up to 2 months. Put buttered side up and bake at 450 from frozen for 20-25 minutes.